Slideshow: Best Moments at Serious Eats World Headquarters from 2011

Peanut Butta Tasting
Peanut Butta Tasting
SE editor Erin and intern Kayla dig into 16 different brands of creamy peanut butter. This ranked as one of our favorite / least painful SE taste tests in history. We're still not even a little bit sick of peanut butter. We were actually kind of excited for the crunchy round!
Nutcracker Christopher
Nutcracker Christopher
Former Slice intern and SE pecannoisseur Christopher Stephens stopped by to share bags of pecans—whole ones in and out of the shell, cinnamon-sugar ones, and brittle—fresh from his trip to a pecan farm in Texas.
Kenji Ordering the Whole Secret Menu
Kenji Ordering the Whole Secret Menu
Here he is in action, in an effort to bring you this epic In-N-Out secret menu survival guide. Special snaps to all-star cashier Thomas for his patience and enthusiasm throughout the process. Here he is double-checking the order.

[Photograph: Abdul-Ghani Saad]

Modernist Cuisine
Modernist Cuisine
We received a package that said "HEAVY" on all sides in bold type. This is what was inside. 2,400 pages. [More Modernist Cuisine action here.]
How Not to Eat Lettuce
How Not to Eat Lettuce
Ever get one of those "salads" that's really just one massive lettuce leaf? Tempted to eat the whole thing in one go? This is Robyn's "eating one giant leaf of lettuce with dressing on it" face.
Like Father, Like Son
Like Father, Like Son
Kenji and Dumpling share a tender moment of eating Grandma's Apple Pie dog biscuits that Bocce's Bakery sent for Dumpling's birthday a few weeks ago. If it's good enough for Dumpling, it's good enough for Kenji. We'll always miss you, Dumpling.
Candy tasting gone awry
Candy tasting gone awry
Here's how much our intern Hayley liked the Norwegian/Swedish salty licorice candy Dunder Salt. That's pretty much how we all felt.
Tasting absinthe
Tasting absinthe
Robyn tried absinthe for the first time. Aaaand this is what happened. (She knew she wouldn't like it, but she wanted to taste it so she could know her enemy.)
Lunch Is Served
Lunch Is Served
Ed's been known to walk into the office armed with a fresh sheet of pizza bianca from Grandaisy Bakery and meat in the other hand—sausage, prosciutto, what have you. It's always a good day when he does.
John vs. 33 cheesecakes
John vs. 33 cheesecakes
So you saw all the photos of cheesecake from the epic Cheesecake Factory tasting (all those whipped cream mounds, pretty mesmerizing, right?) but this is what John's face looked like behind the scenes. Brings to mind this image of Dallas Mavericks player Dirk Nowitzki, eh?
Packing day
Packing day
To prepare for our move to Chinatown in May, we spent nearly all of Friday packing. Here (from left to right), Kenji, Maggie, Erin, and Carey are taking a wine break near the end of the day. (Yeah, we have purple flower headbands, pizza hats, and leis hanging around the office. That's pretty normal, right? Ok.)
Hello, Hambone
Hello, Hambone
Such a happy puppy, this guy is.
Egg custard tart leftovers
Egg custard tart leftovers
In three hours we tried 17 tarts from 13 bakeries (we came across more bakeries, but some places had sold out for the day). And then we felt sort of sick. These were our remains.
Pizza time
Pizza time
Slice editor Meredith eats a slice from Savory & Sweet Escape in Truro, MA, as Hambone chews his own doggie pizza from Paws & Whiskers in Provincetown.
Hambone goo
Hambone goo
Pretty good impression, eh?
Torrisi's Turkey Hero
Torrisi's Turkey Hero
One of the many delicious sandwiches at Sandwich Festival.
A cake made of pies
A cake made of pies
You may remember the Cherpumple, the turducken of dessert? Three layers of pie embedded in three layers of cake. (Wait, that really exists?) We finally got to try one from Three Brothers Bakery in Houston. This one's actually called the "Pumpecapple" since it's pumpkin, pecan, and apple.
ORLY?
ORLY?
Serious Eats overlord Ed bought an $11 box of Beecher's frozen "World's Best" Mac & Cheese. The most expensive frozen mac and cheese you'll ever buy? Hence his pretty amazing look of incredulity.
Hagelslag time
Hagelslag time
One of Robyn's friends from the Netherlands sent her a special package full of miniature boxes of hagelslag, aka sprinkles. But Dutch people don't just save their hagelslag for cakes, cookies, and ice cream—they put it on buttered bread. So we tried every flavor in the package. (Read all about it here.)
Never let go
Never let go
Ad sales coordinator Leandra only works while clutching onto a precious box of cereal when we receive a shipment of Rice Krispies Treats Cereal. It's a semi-discontinued variety that is very hard to find in stores.. but thank you Amazon! Did we buy them in bulk from a creepy dude on his couch who resells hard-to-find cereals? It's very possible.
BABY TIME
BABY TIME
General manager Alaina Browne stopped by with her little serious eater Malcolm. Such a happy baby, he is!
The Great Jar Opening Struggle of 2011
The Great Jar Opening Struggle of 2011
SE photographer Alice Gao and two of our interns Paige and Christine try with all their might to open pickle jars. We decided to try the entire line of Rick's Picks: pickled okra, pickled asparagus, pickled beets, and ten others. This meant lots of jar-opening.
Pawtograph
Pawtograph
Jamón dipped his paw in the ink pad to practice his pawtograph for all the Serious Eats book buyers out there!
The Serious Eats Book party
The Serious Eats Book party
Ed Levine (second from left) gives recognition to the others who were involved with the book: his wife, book agent Vicky Bijur, Clarkson Potter senior editor Emily Takoudes, editor Carey Jones, editor Erin Zimmer, general manager Alaina Browne, and SE editor emeritus Adam Kuban.
Special delivery
Special delivery
This year is the year of the pig. Check out all our holiday-worthy pork recipes from The Food Lab including one on how to roast a whole suckling pig.